Eggs

One 9″ pie crust (store bought or homemade–I used store bought because I was in a hurry.)1 large head of broccoli, cut into bite-sied chunks1 whole egg3 egg whitesSpices/Herbs (I used 1 tsp Penzey’s Sunny Paris. You can use the herbs of your preference.)2 ounces shredded cheddar cheese

Preheat oven to 375.

If frozen, thaw the broccoli. If fresh, chop as directed and microwave until hot, but not soft (5 minutes.)

Spray 9″ pie tin with cooking spray. Place pie crust inside.

Whisk egg and egg white.

Drain excess water off broccoli, and place in pie shell. Sprinkle herbs over.

Sprinkle half the cheese over broccoli.

Pour egg evenly. Top with remaining cheese.

Bake 35-40 minutes.

Nutritional data:

Calories: 213

Fat: 12.8g

Sat fat: 3.8g

Chol: 40.2mg

Sodium: 248.9mg

Carbs: 16.3g

Fiber: 1.4g

Protein: 7g

Note: this recipe makes a small quiche. The egg filling is not deep. If you want this to be more substantial, double the egg and egg whites. Keep the broccoli and cheese the same.

You can also vary the ingredients. You can use different vegetable, or add meats. Use all whole eggs if you want. Your options are only limited by your imagination and the ingredients in your fridge and pantry.

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Pour mixture evenly into six 6 ounce (180ml) ramekins. Place ramekins into a 9×13 baking dish. Pour boiling water carefully into the dish to a 1 inch depth (or halfway up the sides of the ramekins.) NOTE: I poured the water into the dish, to about 1/2 inch, then carefully placed the ramekins into the water. To me, it seemed easier and less likely to have a problem.)

Bake 30-35 minutes or until gently set in the center (It will be “wiggly” but not soft.)

Remove to wire rack and cool for 10 minutes, then refrigerate several hours (overnight is better.)

The next day, you have two options. A) Preheat boiler, sprinkle 1 teaspoon brown sugar evenly over each, and place under broiler, 4-6 inches from heat, until caramelized. This is 5-6 minutes, but watch carefully. B) Sprinkle with brown sugar and use a small propane torch to brown the sugar (faster and less likely to burn.)

Return to fridge for 5-10 minutes so the sugar crystallizes.

Nutritional data:

Calories: 124

Fat: 4.2g

Sat fat: 1.1g

Chol: 134.7mg

Sodium: 117.5mg

Carbs: 11g

Fiber: 0g

Protein: 8g

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While pasta boils, saute mashed garlic in olive oil until fragrant. Toss in panko, let the crumbs toast a bit. Remove to a bowl, grate parmesan on top, mix in.

Return the pan to stove, add more olive oil and mashed garlic.

Drain pasta, add to pan with olive oil and garlic. Toss to coat.

While that continues to cook, place second skillet over medium heat, and spray with cooking spray. Carefully crack 1-2 eggs into it. Cover. Let cook over medium until the whites get firm. (You can add 1 tablepoon water to help steam.)

I was asked to cook on Green Bay’s WLUK Fox11’s “Good Day, Wisconsin!” this morning. I already told you that I was going to make Baked Eggs with Spinach and Feta, and a variety of Crepes on an earlier post.

I also promised to include links so that people who do not live in wonderful northeast Wisconsin can watch me if they want. I am a man of my word.

Here is the link to the Crepes segment. (The Baked Eggs segment isn’t linked.)

I will possibly be going back on in a couple months. Does anyone have any suggested recipes? I need them to be relatively quick to prepare, and appeal to a wide range of people.

Drop me a line with your ideas below. They do not need to come from my blog, but if they are not already on the blog, I will need a recipe or good idea of how it is prepared. I always make everything in advance to work out any kinks (and there are always a few kinks.)

Thank you to Emily Deem, Doug Higgins and the entire crew at WLUK Fox11 for the invitation and the warm reception. Everyone made me feel at ease and very welcome. That weekend crew is awesome! The fun interaction that you see on TV isn’t just for the camera. It is real!

1. Preheat oven to 350F.2. Spray oven-safe custard cups with cooking spray (or otherwise grease them.)3. With electric mixer, beat egg whites until stiff peaks form.4. Gently stir in cheese, spinach and herbs.5. Divide between the four cups.6. With a spoon, create a small well in the center of the egg white mixture.7. Carefully slide a yolk into each well.8. Place cups on a baking sheet, and place in oven. Back 10-14 minutes, until the egg white puffs up and browns. The yolk will be hot and thick, but not solid.

Note: in the picture, I topped the egg with a half tablespoon of Greek yogurt. That was unnecessary, and won’t be repeated in the future.

Just a quick update. I am halfway through the first semester, and so far my students are all successful! It has been a very busy two months, but life is good.

Life is very good.

On Saturday, my wife and I went to a fantastic little place, The Bottle Room, a craft beer and wine bar. In addition to very nice food menu, they offer an astounding collection of craft beers from around the country as well as excellent imports. We both ordered warm sandwiches, but the real reason for the stop was the beverages. Tammy enjoyed a four wine sample flight, and I had sample flight of three single malt Scotches, with about 20ml poured for each.

From right to left, the Oban 14yr was the lightest. A lot of honey in the nose, with some grassy flavor with hints of citrus fruits. It was good, and I had been very curious about trying a bottle of it, but now I know that I won’t bother with it.

The Highland Park 12yr was very nice with smoke in the nose and the flavor. There was definite pear flavors and it was much less sweet than the Oban. it was good, and I would consider buying it.

The youngest of the flight, the Laphroaig 10yr was like being hit in the face with a bale of smoked peat wrapped with fresh seaweed. It had a powerful smokey flavor with a medicinal character (in the brewer-speak of a beer judge, it was “powerfully phenolic” and also a distinct saltiness. It was bold. It was really “in your face.” And I will buy that again, because that was incredible!

Sunday morning was a relaxing day. I decided to make Baked Egg with Feta and Spinach. Unfortunately, I didn’t have any feta cheese, but I did have some crumbled bleu cheese, so I subbed out the Greek feta for some American bleu.

And discovered that bleu is too pungent for this recipe. The flavor overwhelmed everything else, even only using two tablespoons (1 ounce/28g) for a batch of four eggs.

Oh, well. It was a learning experience. Not everything will always go perfectly, and that is okay. If you never try, you won’t learn and grow. As for the remaining eggs, we threw them out. In our world, if the food is not “worth the calories (or points)” then we simply won’t eat it. We eat well because we only eat food that is good enough to justify expending my food budget calories.

And the next two times we go to the Bottle Room (and we will go again) I am going to try the Scotch Top Flight (Glanmorangie 12 yr, Lavagulin 16 yr and Glenlivet 18 yr), and the Bourbon Flight (Buffalo Trace, Angel’s Envy and Booker’s.)

Question for everyone: Of the various liquors I mentioned, which have you tried, and which is your favorite? Let me know below.

1. Preheat oven to 350F.2. Spray oven-safe custard cups with cooking spray (or otherwise grease them.)3. With electric mixer, beat egg whites until stiff peaks form.4. Gently stir in cheese, spinach and herbs.5. Divide between the four cups.6. With a spoon, create a small well in the center of the egg white mixture.7. Carefully slide a yolk into each well.8. Place cups on a baking sheet, and place in oven. Back 10-14 minutes, until the egg white puffs up and browns. The yolk will be hot and thick, but not solid.

Note: in the picture, I topped the egg with a half tablespoon of Greek yogurt. That was unnecessary, and won’t be repeated in the future.

This tasted good, but personally, I didn’t think it was rich enough. Maybe it needed an additional egg or two, and some cream would help it (but then the calories would skyrocket!) However, for a once-in-a-while treat, the extra calories may be worth it. If I try that adaptation, I will post the results here.